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Filet Mignon with Blackberries

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4


  • 1 cup low-sodium beef broth
  • 1/2 cup dry red wine
  • 1/4 cup finely chopped shallots
  • 2 tablespoon olive oil
  • 4 (6 oz) filet mignon steaks
  • 3 tablespoons blackberry preserves
  • 1 stick plus 2 tablespoons unsalted butter
  • 1/4 cup plus more for garnish fresh blackberries


Pat the steaks dry with paper towels and season generously with salt and pepper. In a heavy skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium-rare. Transfer the steaks to a serving plate, tent with foil, and let stand.

Using the same skillet, saute the shallots for 1 minute. Add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth and blackberry preserves, return to a boil and reduce by half. (The sauce should coat the back of a spoon.) Whisk in the 2 tablespoons butter. Season sauce with additional salt and pepper, to taste.

To serve, drizzle the sauce over the steaks. Place a pat of compound butter and scatter a few blackberries on the plate.

Compound Butter:

In a bowl, combine 1 stick butter and blackberries and mix well.

Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.